Shahi Paneer with
Sharma's Kitchen

*Images for representation purposes only

If there is one ingredient/food that all vegetarians enjoy, it is cottage cheese or paneer. And hence we thought of sharing with you the recipe for Shahi Paneer- undoubtedly the most well-known paneer dish among Indians around the world.

What else? You can serve this creamy shahi paneer recipe with rice, chapati, naan, or even paratha. The royal kitchens' Mughlai Shahi Paneer is made with a lot of yogurts and dry fruits, primarily cashews and almonds. Shahi Paneer is distinguished by the addition of spices and cream, which impart a delectable aroma.

Try this easy shahi paneer recipe with professional instructions.

Shahi Paneer's ingredient checklist:

Sharma’s Kitchen Paneer 300 grams
Ginger 1 inch
Cardamom leaves 3 Nos
Red Chili 1 tsp
Coriander Leaves 50 gm
Garam masala powder 1 tsp
Tomato puree 1 ½ cup
Almonds half a cup
Cashews ½ Cup
Whole onion 2 Nos
Green peppers 3 Nos
Yogurt Half a cup
Ghee 6 tsp
Milk 1 Cup
Salt to taste

No. of serves: 4

Step 1: Make almond-cashew paste and chop all the vegetables.

Chop the onion, green chilies, tomatoes, ginger, and coriander leaves separately to make this creamy shahi paneer recipe. Add yoghgurt to a bowl and stir it thoroughly. Tomato puree can be substituted for chopped tomatoes if you're in a rush. You can dry roast the spices separately and then add them to the gravy to enhance the flavor of this dish. Your dish will become more aromatic this way. Make cashew and almond paste by grinding cashews and almonds separately with a bit of water. Put them away until you need them again.

Step 2: Heat 3 tbsps of ghee in a pan over medium heat with the minced onions, ginger, and garlic

Cook green cardamoms and green chilies together for 4 to 5 minutes. Cover the pan with a lid after adding the tomato puree. Cook for 8 to 10 minutes. Add the beaten yoghurt, cook for five minutes, and then add a cup of water to the pan. Cook for another 2 minutes. Let the gravy cool down to room temperature after it’s been cooked. When it is completely cool, put it in a mixer jar, blend it until it is smooth, and set it away.

Step 3 Stir in the paneer cubes and simmer for 3 to 5 minutes

Cut the paneer into cubes and set it aside while the gravy is cooking. For garnishing, take two cubes and grate them.

Next, heat the remaining ghee in a separate pan and add the ground gravy, red chili powder, garam masala powder, cashew paste, and almond paste. Finally, season with salt.

Cook until the gravy thickens or comes to a boil, then add the paneer cubes and milk. Heat for 3 to 5 minutes more.

Step 4 Garnish and serve

Add chopped coriander leaves and grated paneer to the dish's garnish to complete this wonderful North Indian paneer dish.

You can add some fresh cream if you'd like it creamier. This will enhance the flavor of your dish in addition to making it appear appetizing. Enjoy with fresh with naan or roomali roti!

Happy Eating!

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Nutrition facts about

  • Paneer has almost similar nutritional profile as cottage cheese. It is one of the nutritious, low-calorie dairy products; carries 80 cal/100g, 10-15% protein and small amounts of high calorie fats and sugars. It, therefore, is quite popular and an excellent food for people who are on diet programs.
  • It provides high-quality protein that is rich in all essential amino acids required for growth and development and help stay healthy.
  • Paneer is low-lactose dairy product and contains minimal amount of lactose (0.1 g/oz) making it one of the good source of protein and minerals for those with lactose intolerance. During curdling process, most of naturally occurring lactose in milk is converted into more easily digestible lactic acid.

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